Slimming World - Salmon and Cucumber Sushi

Serves 4
Ready in 25 minutes plus chilling

Syns per serving - ½ Syn on Extra Easy


198g/70z sushi rice, rinsed thoroughly and drained
284/½ pint water
¼ tsp artificial sweetener
57ml/2fl oz rice wine vinegar
2 large sheets dried sushi nori (seaweed sheets), cut into halves
57g/2oz wasabi paste (Japanese horseradish)
198g/7oz skinless salmon fillets, cut into strips 5mm/¼ in thick
½ medium cucumber, peeled, deseeded and cut into thin batons
½ red pepper, deseeded and cut into thin strips
dark soy sauce, to serve


1. Place the rice in a saucepan with the water and bring to the boil. Cover and simmer for 7-10 minutes, then remove from the heat, leave covered and allow to cool.

2. When the rice is cool, place in a bowl, season with a pinch of salt and add the artificial sweetener and vinegar. Mix well.

3. Lay out the nori sheets on a work surface, shiny-side down, and spread a little of the wasabi paste onto each sheet. Spread a quarter of the rice mixture evenly over each sheet, leaving a clear 1cm/½ in gap at the top.

4. Divide the salmon strips, cucumber batons and red pepper strips between the nori sheets and roll them up tightly, using a sushi rolling mat (or aluminium foil). Place in the fridge for 30 minutes to chill, then cut each roll into six pieces.

5. To serve, place the sushi rolls onto a flat serving platter with the soy sauce to dip into.


Hillary Miller said…
It's a great recipe!
Don't you know that you can store and share your recipe with more than 13,000 foodies around the world?
We have an online cookbook and community, and surely we're always looking for more creative recipes to add to our database.